1 store-bought or homemade sponge cake
3/4 cup plus 1 teaspoon Canadian rye
3 tablespoons brandy
2 1/4 cup cream for whipping
1 tablespoon icing sugar
1/4 blanched slivered almonds
Cut sponge cake into three even layers. Place on a cookie sheet. Mix 3/4 cup Canadian rye with the brandy and pour over the cake. Soak for 15 minutes. Whip 1 1/4 cup of cream. Place first layer of sponge cake in a deep dish or bowl and cover with half the whipped cream. Top with second layer of cake. Cover with the rest of the whipped cream and the third layer of cake. Whip another cup of cream. When it is almost stiff, add the icing sugar and 1 teaspoon of rye. Whip until stiff. Cover the trifle with whipped cream and decorate with blanched slivered almonds.